Stewed Pumpkin with Onions and Herbs

Cooking method

1. Step 1:

   

   Gather the listed ingredients. Peel the pumpkin and remove the seeds, rinse it, and cut it into large cubes, about 3/4 inch (2 cm) each — or bigger, especially if you're using a soft, sweet variety.

2. Step 2:

   

   Peel the onion, rinse it, and cut it in half. Slice each half into half-moons. If you prefer, you can dice the onion instead.

3. Step 3:

   

   Pour the vegetable oil into a saucepan, Dutch oven, or a deep skillet with high sides. Set it on the stove and heat the oil, then add the onion and sauté for about 3–5 minutes, until lightly golden.

4. Step 4:

   

   Add the pumpkin cubes to the pan.

5. Step 5:

   

   Sprinkle in the salt, dried thyme, and ground black pepper. You can add other seasonings to taste as well — rosemary, oregano, and so on.

6. Step 6:

   

   Peel the garlic clove, mince it finely, and add it to the pan. If the clove is large, or you're using several to boost the garlic flavor, press them in instead. You can also swap fresh garlic for garlic powder to taste. Stir gently and cook for about 3–5 minutes, but stir only occasionally so the pumpkin doesn't turn mushy and end up as a puree.

7. Step 7:

   

   Pour in the hot water, cover the pan, and turn the heat down to its lowest setting. Simmer the pumpkin for about 5–6 minutes. That's usually plenty; if you cut the pumpkin into larger cubes, give it another 2–3 minutes.

8. Step 8:

   

   Transfer the finished dish to plates, garnish with rinsed, chopped fresh herbs such as green onion, and serve.